Wednesday, June 25, 2008

Prosciutto Pasta *Lauren Perry*

This is yet another one off of the top of my head, so my measurements might be a bit off. Deal with it ; ) This pasta is just tooooooo good for words. Everyone that I have made it for has just begged for the recipe. It is simple and super yummy!

Prosciutto (about 10 oz)-sliced from the deli (also comes pre-packaged)- shred to small pieces

whipping cream (about 1/2 cup)

2 cans of diced tomatoes (Italian style)

Italian parsley (chopped)

olive oil (about 3 TBS)

white cooking wine (about 1/3 cup) (red cooking wine works too)

onion (half of an onion- chopped)

garlic (about 4 cloves, chopped)

garlic salt (about 3 good shakes)

pepper ( about 1/4 tsp)

oregano (1 tsp)

Parmesan (depends on desire, I would say 1 cup)

noodles- (I like wheat penne)


Take the olive oil and the shredded prosciutto and cook it in a sauce pan for about 5-7 minutes. Scoop out the prosciutto and set in on a paper towel on a plate and let the oil drain. With the remaining oil, add garlic and onion to saute about 5 minutes. Add the 2 cans of diced tomatoes, white cooking wine, pepper, garlic salt, oregano and bring to a slight boil. Set to simmer for about 10 minutes. Add whipping cream and Parmesan and stir until Parmesan melts. Add the chopped Italian Parsley and stir a minute. Let sit on simmer for another 5 minutes. Mix in prosciutto and toss into the cooked pasta. Sprinkle Parmesan on top and serve.

Friday, June 13, 2008

MMMmmminestrone!! *Lauren Perry*

It mmm...mmm...good! I know it is summer and not exactly "soup time," but soups are the only way that I can get my kid to eat his veggies! This minestrone soup is soooo good, words cannot express it.

here is a sidenote- I am not sure if anyone is even using my recipes, so I would appreciate some comments if you do. I would love to hear if you liked any of my recipes. You can also make requests, because i have soooo many to choose from (my brother is a chef for a living, and I have some amazing cooks in my family). Let me know if you want marinades, pastas, salads, sides, soups, food, whatever. I just get so pumped up when I post these, and I never hear if anyone tries them. Also- let me know if my recipes are too easy or too hard. I have generally tried to pick easier/quicker ones since most of us have kiddo's- but I can dig through my books and piles and find basically anything.

-4 carrots, diced
-1 onion, chopped
-2 sticks of celery, diced
-3 cloves of garlic, chopped
-1 32oz can of vegetable broth
-2 14 1/2 oz cans of diced tomatos (with basil and oregano)
-1 zucchini, diced
-1 can of red kidney beans (drain and rinse)
-1 can of chickpeas (drain and rinse)
-1 1/2 cups of mini bowtie pasta (uncooked)
-4 good shakes of garlic salt
-3 good shakes of pepper
-2 cups of water
-chopped fresh parsley
- grated parmesan to top in each bowl

-saute carrots, onion, celery, garlic
-add broth, garlic salt, pepper tomatoes, water- BOIL and cover then turn to a low heat for 3o minutes
-add zucchini, beans, and pasta - BRING TO BOIL- then turn to med/low heat for 10 minutes
-add parsley and then top with cheese

Kick'n Spinach Dip *Lauren Perry*

-2 packages of frozen chopped spinach
-4 tbs of butter
-2 tbs of flour
-2tbs chopped onion
-1/2 cup evaporated milk
-1/2 cup of water from the spinach (the water that sets when you microwave the frozen spinach)
-4 good shakes of garlic salt
-3/4 tsp of chopped celery (not sure why-lol)
-2-3 chopped garlic cloves
-8 oz of jalapeno jack cheese

thaw spinach and save 1/2 cup water from it
melt and cook the butter, flour, onion and milk on stove
add spinach, celery, garlic, cheese, water from spinach into the white sauce mixture and cook on stove until melted

serve with crackers, bread, or tortilla chips

Stuffed Mushrooms *Lauren Perry*

These mushrooms are sooo yummy! They make great hors devours for entertaining, or to eat a whole batch alone. If you seriously want to impress your company- these are so simple and so flavorful! (warning, I never measure this out- so i am guessing the measurments in my head)

-seasoned bread crumbs
-4 gloves of minced garlic
-garlic salt
-shredded parmesan cheese
-large or med. size button mushrooms
-olive oil
-dry parsley flakes
-1/3 or 1/2 cup of water and broth (or white cooking wine)

-wash mushrooms and gently pull out all stems making a mini bowl with the mushroom cap
-put in a baking dish ontop of water/broth or white cooking wine (this is for steaming purposes)
-chop the mushroom stems and garlic- add to bowl.
-add in as much bread crumbs as you want. About a half of a cup or more-
-add parsley flakes (about 1 TBS), garlic salt (about 4 good shakes), about 1/2 tsp of pepper, about 1/3 cup of shredded parmesan, and about 2-3 tbs of olive oil. Mix by hand until moist.
-stuff every mushroom with a good amount (overflowing) of the mixture
-sprinkle parmesan on top of stuffed mushrooms
-bake at 350' with foil covered for about 20 minutes
-take foil off- dont get burned by steam, and bake again at about 415' for 15 more minutes